Pear and Cranberry Conserve | Living the Country Life
More
Close

Pear and Cranberry Conserve

Enjoy these tasty preserves on their own, or use as a base for a delicious vinaigrette.

Download our free canning labels!

 

Prep: 25 minutes; Cook: 20 minutes; Process: 10 minutes; Makes: 7 half-pints

6 medium to large firm, ripe pears such as Bartlett or Bosc (about 3 pounds total)

(1) 16-ounce package cranberries

4 cups sugar

1-1/4 cups water

2 tablespoons lemon juice

2 tablespoons finely shredded orange peel

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1. Peel, core, and chop pears. In a 5- to 6-quart heavy pot, combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon.

2. Ladle hot pear mixture into hot, sterilized half-pint canning jars, leaving a 1⁄2-inch headspace. Wipe jar rims; adjust lids.

3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Tip: Make a tasty and healthful vinaigrette by whisking together 1/4 cup Pear and Cranberry Conserve, 2 tablespoons white balsamic vinegar, and 1 tablespoon olive oil. Serve over mixed greens.

Nutritional information per Tablespoon: 37 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 10 g carbohydrates, 1 g fiber, 0 g protein.

Latest Blogs

Betsy's Backyard |
2/24/17 | 11:51 AM
For the first 20 years we lived on our small farm in Iowa it didn't bother me that...read more
Betsy's Backyard |
2/15/17 | 3:26 PM
I was asked to send in a recipe to celebrate the 75th anniversary of the Calvert (...read more

Add Your Comment

You must be logged in to leave a comment. Login